Christmas

Garic and Parsley marinade

by:
July  4, 2013
0 Ratings
Author Notes

I make a concoction of E.V.O.O., parsley, garlic, Worcestershire sauce, anchovy paste and lime or lemon juice. You can use this as a marinade to coat beef, pork, lamb or veges. Makes everything taste better. —dick

  • Makes about a cup
Ingredients
  • 1 small bunches fresh parsley, chopped
  • 4 chopped cloves of garlic
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Anchovy paste
  • 1 shot lemon or lime juice
In This Recipe
Directions
  1. chop parsley and garlic together, with anchovy paste. Put in a container, add EVOO. Add citrus juice and Worcestershire sauce. Keeps in the refrigerator for a week or use an hour after letting the flavors meld. Perfect for beef, pork, chicken. Good on vege's too!
  2. This is a marinade. Not listed in "categories"

See what other Food52ers are saying.

1 Review

Author Comment
dick July 4, 2013
My mom used this marinade a lot. I make it almost every week.
This recipe has been in our family for many years.